This was my main inspiration. (Also this.)
Starting to simmer
4 chicken thighs
salt and pepper
olive oil
1 lb mushrooms, wiped clean, and any really big ones cut in half
1/2 of a large sweet onion, sliced
about 3-4 cloves of garlic, minced
1/4 c capers
18 kalamata olives, chopped (about 1/2 c)
9 double-stuffed (with garlic and jalepeno) green olives, chopped, (about 3/4 c)
about 1/4 c white cooking wine
about 2 T lemon juice
about 2 c water
parsley
Dry the chicken with paper towels and season them with salt and pepper.
Heat about 2 T olive oil in a skillet. (I used medium heat.) Place the chicken skin-side down, and let cook for 5 minutes, or until the skin is looking browned, and after the fat has melted and released into the pan. Turn over, and cook another 5 minutes.
Remove the chicken from the pan, setting it aside, and add the mushrooms. Stir them around so they are evenly coated in the fat, and cook, stirring occasionally for 5-6 minutes.
Remove the mushrooms from the pan, setting them aside. Since the mushrooms have soaked up all of the oil, add another tablespoon to the pan, let it warm up, and add the onion. Let that cook for 5 minutes or so, then add the garlic. Once they look pretty well cooked, put the chicken back in the pan, and then the mushrooms around the chicken pieces.
Spread the olives and capers around, getting them down in as best you can, then add the cooking wine, lemon juice, and water.
Increase the heat to high, to bring it to a boil. Cover and simmer for 30 minutes. Uncover, taste, add salt and pepper if needed, and simmer another 15 minutes.
